Ingredients

1 1/2 kg sirloin steak -- thinly sliced

1 small cup *arabic coffee cup (Lebanese

measurements now)* of vinegar

2 cloves garlic

1/2 lemon

1 tsp All spice

1 tsp black pepper

1 tsp salt

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Preparation

Rafi's Mom add's Chopped Tomoto and Parsely right before it finished
simmering.
O.k this is the shawarma recipe for anyone who does not have a proper
shawarma cooker.... this is the closest you'll get..
This recipe is for approx. 1 - 1.5 kilograms (if you are American, sorry
I don't know what that would be in imperial measurements, and btw why does
the U.S. catch up with the rest of the world and become metric) of beef,
with a little bit of fat, not too much.
shawarma spice *if you don't have any the all-spice will do the job* you
can use both at the same time.
two seeds of 'hail' you now the stuff you put in coffee and tea.
slice the meat very thin but not too small in size.
add a little bit of salt
add a little more salt, the two garlic, then proceed to crush them until
the garlic is meshed really good.
add the lemon juice the vinegar, the all spice, the shawarma spice, black
pepper, with the garlic/salt mixture and mix very well in a separate
bowl.
Pour the sauce on the the meat and mix well.
cover the meat well and allow to marinade for 8 hours or overnight.
Cover the meat well in a pot or in a saucepan and either cook on the
stove or in the oven for approx. 45 mtns. After 30 mtns.
keep checking to make sure they are not being overcooked. Keep the heat
on a little below medium.
*do not drain sauce before cooking*
Make some taratour sauce on the side